We found this very simple recipe and it worked like a charm. 

1. To prepare lobster tails for grilling: Using kitchen shears, cut the top membrane off the lobster tails and discard. 
2. Partially loosen the meat from the shell, leaving the end of the tail attached. 
3. Gently lift the loosened tail meat up and rest just on top of the shell. Brush tails with melted butter with an herb infusion, we use fresh thyme, lots of it.
4. When the grill is ready, arrange the tails shell side down and cook 6-8 minutes. 
5. Turn tails over so the meat side is on the grill and continue to cook 2-4 minutes until the meat is cooked through. Serve with a touch melted herb butter and fresh lemon. 

Dont: add butter before turning flesh down, causes burning

Do: use a lot of herbs in butter, the lobster is basically roasting in the butter

A most epic recipe we got from eric and kenton..amazing…simple.

Ingredients:

Olive Oil

Truffle Oil

Butter

2 Leeks

3 Italian Sausages

Salt

Pepper

1 cup White Wine

Recipe:

1. Cut up leeks into small pieces and rinse
2. Sautee in oil/butter mix for 10 mins
3. Slice open sausages and add sausage meat, discarding the sausage casing. Break up the sausage meat into smaller bites.
4. Cook sausage and leeks until sausage has sufficiently browned
5. Add 3/4 cup of dry white wine
6. Cook until wine evaporates
7. Cook your fresh pasta al dente w lots o salt (like seawater).. fresh pasta only otherwise you could die of sadness
8. Transfer your pasta into a large bowl.. (dont drain, pull out w tongs to ensure some of the salt water stays on pappardelle)
9. Toss fresh pasta w truffle oil
10. Mix in the leeks/sausage love
11. Salt and pepper to taste
12. Serve w grated grana
13. BAM!

Do: use more truffle oil than u might think, make sure u can smell 8-10 inches away

Don’t: use non-fresh pasta or drain the pasta

This is my version of mom’s chicken soup.

Ingredients:

• 1 bone in chicken breast (have your butcher take off skin)
• 2 bone in chicken thigh (have your butcher take off skin)
• 4 large carrots peeled. or equivalent
• 4 large celery sticks. or equivalent
• 1.5 onion
• 3 cups coarsely chopped Kale ish
• 2 tomatoes (the soup/sauce kind) cut in chunks of about 1/6 th
• 1/2 bunch of oregano (bay area herbs container)
• Thyme (fresh ideally but dry works)
• 2 Bay leaves
• 3 garlic cloves
• 1 .5 tablespoon salt
• 1 tbsp whole peppers
• 8 oz tomato sauce (one can)
• olive oil
• 14 cups water

Directions

1. Par boil the chicken in a pot filled with the water and all the chopped garlic, 2 of the chopped carrots, 2 of the chopped celery sticks, 1/2 onion, thyme, oregano and 1 cup kale along with the kosher salt. Start with room temp water and go about 25 minutes over low to med heat.
2. After the 25 mins or a bit less you have par boiled the chicken.
3. Pull out chicken
4. Simmer veggies another 15 to 20 minutes (depending on how much time u have)
5. Strain the veggies out.
6. Return the pot with the stock to stove and simmer to keep warm. At this point taste, you may or may not need bullion…
7. Meanwhile at any point lightly saute all the remaining  veggies in olive oil. They shouldn’t be soft, just jumping with aroma and flavor.
8. Now add the tomato sauce and cook for 5 more minutes.
9. Meanwhile shred up the chicken in large chunks leaving some on bone but dispersed
10. Pour all the sauced up veggies and the chicken into the broth.
11. Simmer for a good 10-12 or more minutes
12. BOOM DONE! (let sit)

This is dads recipe

• crock pot
• 2 lbs of beans
• Jack cheese
• Lard
• boiling water
• Large pan

For whole bean phase:

• Add boiling water and beans to pot and make sure the beans are covered with water over and above beans to the tune of 1 inch water per lb
• Set for 3 hours on high pot setting.
• Once they start to boil add salt ( 1 heaping soup spoon per lb of old school salt)
• Boil til done.

To fry:

• Melt about 3/4 ladle size spoon of lard in large skillet
• Take out any water that is over the level of the beans.
• Pour the beans in the melted lard
• Simmer and stir for 3-4 minutes
• Puree the beans.
• Once you puree you melt in 1/4 to 1/2 lb of Monterey Jack per lb of beans

To refry

They will kinda solid, (like your arteries) so when you refry them you can add a little whole milk and maybe cheese. Above all, if you can, refry them in bacon grease.

Do’s and don’ts:

• Do throw caution to the wind
• dont under salt/lard, you can be vegan another day

Serves 2-3

Scallops:
1 lb. large sea scallops thawed, rinsed and dried
1 Tbs. unsalted butter
2 Cloves Garlic (coarsely minced)
Chopped Basil (or other herb you fancy) or not

Sauce (not required)
3 Tbs. unsalted butter, cut into six pieces
2 Tbs. finely diced shallot (1 medium shallot)
1/4 cup dry white vermouth or dry white wine
1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
1/4 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper

Tip: Be sure to have all your ingredients prepped for the sauce (shallots diced, herbs chopped) before you begin searing the scallops.

Bring water to rolling boil in a medium stock pot and place scallops, butter, garlic and herbs in a “boil a bag” (note: there are bags made for this purpose, food storage bags are not the same thing) and place in the boiling water.
Steam in the bag for 8-12 minutes, depending on the size for the scallops, until scallops are nearly, but not quite done.

Remove scallops from the bag and again blot dry … surface moisture impedes browning.
Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add just a touch of olive and heat until quite hot. Add the scallops in the pan in a single, uncrowded layer. Season with salt and pepper (to taste) and let sear undisturbed until one side is browned , 1 t0 2 minutes. Using tongs, turn the scallops and sear until the second side is browned and the scallops are almost firm to the touch, 1 to 2 minutes. Take the pan off the heat, transfer the scallops to a plate(s), and set them in a warm spot.

Let the pan cool for a minute before you make the sauce.

Return the pan to medium heat. Add butter (1/2 Tbs.) and the shallots and sauté until the shallots begin to soften, about 1 minute. Add the vermouth or wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Spoon sauce over distributed scallops and serve immediately.

3 tbsp of
Honey
Balsamic
Soy Sauce

1 tbsp olive oil
1 tbsp grated ginger
3 small pressed garlic cloves

Combine all of above as marinade

4 mahi steaks (skin on?)

Salt and pepper the fish and marinade for 20 mins

Pan fry in 1 tbsp canola about 6 min per side

Keep the marinade and create a glaze by returning to hot pan and reducing.